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Casatiello Napoletano (Traditional Neapolitan Easter Bread)
This casatiello recipe brings to your table one of the most iconic dishes from Neapolitan cuisine. Casatiello is a savory bread filled with salami and cheese - traditionally prepared during the Easter holidays in Campania, Southern Italy.Alongside Pastiera Napoletana, Casatiello is a true symbol of Neapolitan Easter tradition. With its rustic look and rich filling, it’s more than just a bread—it’s a celebration of flavor, family, and heritage.
Ingredients
For the Dough
- 550 g flour - 4 ⅓ cups
- 7 g active dry yeast - 2 ¼ teaspoons
- 300 ml water - 1 ¼ cups, lukewarm
- 50 ml olive oil - 3 ½ tablespoons, extra virgin
- 35 g lard - 2 ½ tablespoons
- 1 teaspoon salt
For the Filling
- 200 g salami - 7 oz, chopped
- 150 g provolone - 5 ¼ oz, or cubed pecorino cheese
- 80 g pecorino romano - ¾ cup, grated
- black pepper - to taste
Topping and Decoration
- 5 eggs - 4 for the top, 1 for brushing
Instructions
Make the Dough
- Dissolve the active dry yeast in lukewarm water. Stir until the yeast is fully dissolved and slightly foamy.
- In a large mixing bowl, add the flour. Slowly pour in the yeast-water mixture while mixing with a wooden spoon.
- Next, add the extra virgin olive oil, salt, and lard to the flour mixture.
- Continue kneading the dough with your hands for about 10 minutes.
- Once the dough is smooth, soft, and elastic, shape it into a ball.
- Score a shallow cross on top with a knife
- Place the dough back in the bowl, cover with plastic wrap or a clean kitchen towel, and let it rise at room temperature for 1 H 30 Mins, or until doubled in size.
Prepare the Filling for the Casatiello
- On a cutting board, dice the salami and the cheese (provolone, or aged pecorino). Grate the Pecorino Romano cheese. Set all the ingredients aside in a bowl, ready to use later.
Rollout the dough
- Once the dough has risen, lightly flour a clean work surface. Place the dough on top and gently press it down with your hands to deflate it slightly.
- Use a rolling pin to roll the dough into a large rectangle, about 1 cm (½ inch) thick.
- Use a sharp knife to trim the edges of the rectangle. Set these dough strips aside—you’ll use them to decorate the top of the casatiello by crossing them over the eggs, a traditional and symbolic part of this casatiello bread recipe.
- Now it’s time to add flavor! Spread a thin layer of lard over the surface of the dough using your fingers, almost like you’re applying a salve. This will add moisture and richness to the bread.
shaping the Casatiello
- Evenly scatter the diced salami and cubed cheese over the entire greased surface of the dough. Don’t forget to spread the ingredients all the way to the edges.
- Sprinkle the surface generously with grated Pecorino Romano cheese and freshly ground black pepper.
- Carefully roll the dough from the long side into a tight log. Go slowly to keep the filling inside and avoid breaking the dough.
- Pinch the ends and the seam to seal it well. You should now have a stuffed “sausage” of dough.
- Grease a bundt pan (ring-shaped mold) with lard or butter. Gently place the rolled dough inside the mold, sealing the two ends together to form a ring. This step gives the casatiello its iconic shape and helps it cook evenly.
- Place four raw eggs (in their shells) on top of the dough, spacing them evenly around the ring. These eggs will cook in the oven and are part of the traditional look of Neapolitan Easter bread.
- Decorate and Bake
- Take the dough strips you saved earlier and place them in a cross pattern over each egg. This not only keeps them in place but also adds a symbolic and decorative touch.
- Let the assembled casatiello rise for another 30 minutes before baking.
- Beat the fifth egg and brush the surface of the dough with it. This will give the bread a golden, glossy finish when baked.
- Bake in a preheated oven at 180°C (350°F), fan on, for about 45 minutes, or until golden brown and cooked through. Tip: If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Remove the casatiello from the oven and let it cool in the pan for at least 30 minutes.
- Once cooled slightly, turn the bread out of the pan and serve it warm or at room temperature.
Nutrition
Serving: 100gCalories: 551kcalCarbohydrates: 54gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 145mgSodium: 1156mgPotassium: 258mgFiber: 2gSugar: 0.5gVitamin A: 575IUVitamin C: 2mgCalcium: 289mgIron: 4mg
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